Friday, June 3, 2011

Having fun with my homegrown tomatoes: B,B&T Quiche, Creamy Tomato & Herb Soup, and Bruschetta

This year, in February, we started our spring gardening (yes -- it was warm enough in February to begin planting). And this has by far been our most successful tomato year yet! Our four better boy plants and two roma plants have yielded some very abundant results. Here are a couple of my favorite recipes using my fresh produce.

The B,B&T Quiche is a bacon, basil, and tomato quiche, though it also includes a few other ingredients. You can find my crust recipe by looking at my Elegant Quiche recipe.
Ingredients for the filling:
8 slices bacon, cooked and crumbled, reserve grease
1 medium onion, chopped
1 head garlic, diced
4 eggs
1 1/2 cups heavy cream
1 3/4 cup mozzarella, shredded
1/2 cup parmesan, shredded
1/2 cup blue cheese crumbles
2 tablespoons flour
approximated 1 1/2 cups chopped tomatoes, I used a combination of roma and better boys
8 to 10 leaves fresh basil, chopped
other fresh herbs, such as oregano, chopped
salt and pepper to taste

After preparing crust and fitting it to a round pan, preheat oven to 350 degrees. In reserved bacon grease, saute onion and garlic. Be sure to begin cooking the onion before adding the garlic to the pan, so you don't burn the garlic. In a large bowl, beat eggs, add heavy cream and cheese and flour; combine well. Add remaining ingredient to the mixture. Pour into the prepared crust; bake 40 to 45 minutes.

For the Creamy Tomato and Herb Soup:
1 tablespoon olive oil
3 chopped fresh tomatoes, I used better boys
8 or so leaves fresh basil
1 head garlic, diced
1 cup white wine
1 15oz can tomato sauce
pinch sugar
1 tablespoon balsamic vinegar
1 tablespoon flour
1 cup chicken stock
1 cup heavy cream
salt and pepper to taste

In a stock pot, heat olive oil; add chopped tomatoes and cook until they begin to break down; add garlic; saute. Add flour, then wine and continue to cook over medium heat. Add remaining ingredients other than cream, which will be added once the other ingredients have cooked and melded together over medium heat. Lastly, stir in cream. Turn to low heat and serve when ready.

The ingredient amounts I use when making bruschetta changes depending on how much I have or how much I want. You will, of course, need some good french bread cut into approximately 1 inch slices (or however thick you like it). Then, I chop my tomatoes and basil. I like about two or three leaves of basil to one baseball-sized tomato. I drizzle balsamic vinegar and olive oil over my tomatoes and basil until they are well coated. Then I sprinkle a little salt and pepper, and the final touch is sugar, which nicely brings out and balances the flavor of the balsamic. Spoon the tomato mixture on french bread, and you're good to go!


  1. Three lovely ways to use tomatoes! I am a fresh tomato freak, but here in Michigan we won't get any in the garden for a month at least. I like to roast mine. (I have bookmarked this page for the future :)

  2. Thanks, Tracy! I love roasted tomatoes, too! By the time you start getting tomatoes, I think mine will be burned up by our hot Nola temperatures!